Wednesday, December 15, 2010

Vegan Rice Pudding

3/4 cup white medium grain or short grain rice
1 1/2 teaspoons salt
4 1/2 cups soy milk
1/2 cup sugar
1 slightly heaping tablespoon cornstarch
1 1/2 tablespoons vanilla extract
1/4 teaspoon ground cardamom
pinch of salt
1/2 cup white raisins (optional)
1/2 cup chopped almonds (optional)

1. Combine 1 1/2 cups water, the rice, and the salt in a saucepan and bring to a boil. Cover and simmer over very low heat 8 to 9 minutes, until most of the water is absorbed. Check frequently and stir to make sure it doesn't stick. Add 3 1/2 cups of the soy milk and the sugar. Continue simmering on very low heat for an additional 20 to 25 minutes, until the rice is soft and most of the milk absorbed. You want a spongy texture, with no bite. Remove the rice from the heat.
2. Pour 1/4 cup of the remaining soy milk into a bowl and whisk in the cornstarch to dissolve. Add the vanilla extract and cardamom. Pour the cornstarch-milk mixture along with the remaining 3/4 cup soy milk into the hot pudding and stir to combine. Add a pinch of salt and the raisins and nuts if desired. Serve warm or at room temperature.

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